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Crispy Chicken Fingers with Celery Sauce
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Ingredients:
4 skinless, boneless chicken breast halves (about l lb or 500 g)
1 can (l0 oz) condensed cream of celery soup
1/2 cup milk
1¼ cups crushed corn flakes
1/4 cup grated Parmesan cheese
1/2 teaspoon dried parsley leaves
1 tablespoon olive oil
3/4 cup ketchup
Directions:
- Cut chicken breasts lengthwise into 1-inch (2.5 cm) wide strips.
- In shallow dish, combine 1/2 cup condensed soup and 1/4 cup milk.
- On waxed paper, combine corn flakes, cheese and parsley.
- Preheat broiler.
- Dip chicken pieces into soup mixture then coat with crumb mixture.
- Arrange chicken pieces on non-stick baking sheet and broil 4 to 5 minutes on each side or until cooked.
- Discard remaining soup and crumb mixtures.
- Meanwhile, in non-stick fry pan, heat oil to
medium; add remaining soup, remaining milk and ketchup; cook until just
heated through, transfer to serving dish and serve with warm chicken.
Makes 4 servings.
For Cold Dip: In medium bowl, combine remaining soup, remaining milk and ketchup. Transfer to serving dish and serve cold with warm chicken.
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